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Stuffed butternut squash with fresh herbs, cinnamon and rice
Fruit and vegetables
2
garlic
cloves, minced
20g/¾oz finely chopped
mint
leaves
1 large
butternut squash
(approx. 700g/1lb 9oz), cut in half lengthways and seeds removed
2 yellow
onions
, finely diced
20g/¾oz finely chopped fresh
parsley
20g/¾oz finely chopped
fresh coriander
20g/¾oz finely chopped fresh
dill
½
pomegranate
, seeds removed
Tins, packets and jars
80g/3oz brown or white
basmati rice
Cooking ingredients
salt and freshly ground
black pepper
1 tbsp
olive oil
2 tsp ground
cinnamon
100g/3½oz toasted
pistachios
, roughly chopped
Dairy, eggs and chilled
200g/7oz natural
yoghurt
or dairy-free alternative
3 tbsp
butter
or dairy-free alternative
200g/7oz
feta
(or dairy-free alternative), crumbled
Back to recipe
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